Thursday, July 30, 2015 Av 14, 5775
Whether you're an experienced chef or a cooking newbie, grilling or barbecuing cooked meat takes knowledge and practice.
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All of a sudden, sodium is trendy
By:
Linda Morel, JE Feature
With pink salt from Bolivia, gray salt from Spain and black salt from Hawaii, sodium is suddenly trendy.
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The journey can induce a Caribbean state of mind
By:
Eileen Goltz, JE Feature
I have a simple suggestion for a "mini" vacation. Try picking up a few mangoes in your produce section, and then your tummy can take a trip to a Caribbean state of mind.
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By:
Eileen Goltz, Jewish Exponent Feature
SLICE OF LIFE My dad loves raisins -- in cereal, in bread, in cookies, covered in chocolate and even, in a pinch, right out of the box. As a kid, one of the best sweet treats he could give us was mixing up a bowl of sweet black and golden raisins with cashews (being a dentist, this was as crazy...
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By:
Ethel Hofman, Jewish Exponent Feature
THE JEWISH KITCHEN In ancient times, Israel was crowned "the land of milk and honey." And with the abundance of fine, fresh Israeli dairy products, this is still true today. Although everyone agrees that the food of choice for Shavuot is cheese, as in blintzes and kugels, there are many opinions as to why it has become customary to serve...
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